Shrimp or Chicken Curry

Enjoy curry with shrimp, chicken, or just veggies.

I made shrimp curry the other night. I loosely followed the recipe on the label of the curry powder. It was just okay, and when I make it again, I’ll add some more of the desired ingredients.

Here’s what I recommend:

• 1 small chopped onion
• 2 tsp. crushed or chopped garlic
• 2 Tbsp. corn oil
• ½ pound (approx.) shrimp or cubed chicken
• ½ pound mixed vegetables, such as peas, carrots, cauliflower, green beans, mushrooms, and/or sliced bell pepper (to make it colorful)
• 3 Tbsp. curry powder
• ½ cup plain yogurt
• ½ cup coconut milk
• Chopped nuts (almonds or cashews)
• Salt and pepper to taste
• Chopped cilantro for garnish

Directions:

• Sauté the onion and garlic until soft, and add the shrimp or chicken and veggies. (Note: for vegetarian curry, use 1 pound of veggies.)
• Stir in 1/2 cup water, and simmer until everything is cooked, about 10-15 minutes.
• Add the yogurt, milk, nuts, and seasoning, stirring everything together. Serve over white or brown rice.
• While the curry is simmering, keep an eye on it, and add liquid if it looks like it’s getting dry. The rice will absorb the liquid when the dish is served, so you'll want to keep the curry sauce saucy.